Keto Cocoa Almond Butter Cookies (Print Version)

Rich, fudgy cookies combining almond butter with cocoa for a satisfying keto-friendly treat ready in just 22 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup creamy almond butter (unsweetened, unsalted)
06 - 1/3 cup granulated erythritol or monk fruit sweetener
07 - 1 large egg
08 - 1 tsp pure vanilla extract

→ Optional

09 - 1/4 cup sugar-free dark chocolate chips

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until evenly combined.
03 - In a large bowl, mix the almond butter and sweetener until smooth. Beat in the egg and vanilla extract until fully incorporated.
04 - Add the dry ingredients to the wet mixture and stir until a thick dough forms. If desired, fold in chocolate chips.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
06 - Bake for 10-12 minutes, or until the edges are set. The centers will appear soft but will firm up as they cool.
07 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get that intense chocolate crave satisfied without derailing your low carb lifestyle
  • The texture walks this perfect line between fudgy and cakey that most keto desserts miss
02 -
  • The dough will feel thick and slightly sticky which is normal, do not be tempted to add more liquid
  • These cookies puff slightly then settle, so do not worry if they look underbaked at 10 minutes
03 -
  • Room temperature ingredients combine more easily, pull your egg and almond butter out 20 minutes before starting
  • Chop sugar free chocolate bars into chunks instead of using chips for bigger pockets of chocolate

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